Effect of the incorporation of brewer’s yeast on growth performance and slaughtering products in broiler (Algeria)

摘要

Theobjectiveofthisstudywastodeterminetheeffectsofincorporationofthebrewer'syeast?Saccharomycescerevisiae?,localbyproductofbaker'syeastmanufactureinthedietonthegrowthperformancesandslautheringproductsofbroilers.Thetrialconcerned250broilerchicksofnon-sexeddaystrainquot;IsaVedettequot;,dividedinto5groupsof50chicks.Eachgroupreceivedrandomlyoneoffivediets(D0,D10,D20,D30andD40),basedontheratesofsubstitutionsofsoybeanmealto0,10,20,30and40%bythebrewer'syeastduring56days.Theliveweightandthedailylive-weightgaindecreasedwiththesubstitutionrateof30%and40%,withanincreaseinintakeandconversionrate.However,thegroupsreceiving10%and20%ofbrewer#8217;syeasthaveshownimprovementingrowthperformance.Themortalityratewassignificantlydecreasedproportionallywiththesubstitutionrate.Concerningtheslaughteringproducts,featherweight,gizzards,fattymaterialandbonedecreasedsignificantlyproportionatelywithsubstitutionrate.Incontrast,rateofcarcassmeatwassignificantlyimprovedinanimalsreceivingD40.Thestudieddietsdidnotsignificantlymodifytheweightsoflegs,heads,visceraandlivers.Theseresultsindicatedthatthegrowthofthebroilersisclearlyimprovedsignificantlyupto20%ofbrewer#8217;syeastincorporation,but30%and40%ofsubstitutionresultedinanegativeeffectongrowthperformances.